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Tomatoes with Parsley Pesto

By: Donna Hackman  
"'You'll love the summery flavor of this pretty salad,' relates Donna Hackman, Huddleston, Virginia. 'It's a snap to whip up the pesto in the blender, then pour it over ripe tomato wedges.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 101 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup packed fresh parsley
  • 1/4 cup snipped fresh chives
  • 1 garlic clove
  • 1/4 teaspoon salt
  • Dash pepper
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 3 medium tomatoes, cut into wedges

Directions

  1. In a blender or food processor, combine parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar; mix well. Transfer to a bowl; cover and refrigerate. When ready to serve, add tomatoes and gently toss to coat.

Footnotes

  • Nutritional Analysis: One 2-tablespoon serving of pesto (prepared without salt) equals 79 calories, 12 mg sodium, 0 cholesterol, 4 gm carbohydrate, 1 gm protein, 7 gm fat. Diabetic Exchanges: 1 fat, 1 vegetable.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2007 by cinnybear 
Not a bad dish per say but the combination of parsley and tomato seemed a bit off. I'd suggest... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2007 by AC76 
I liked it! I don't like the texture of parsley but have been getting bunches of it in my CSA... MORE

 
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